If you ask me you don’t have to wait till Fall or a cold rainy day to enjoy my Cream of Tomato Soup. We eat it year round. Tomato Soup is such a comfort food for me. Oddly enough my mom who made everything from scratch never made homemade Tomato Soup for us growing up. She served it to us straight out of the can. In spite of that introduction to Tomato Soup, this recipe always reminds me of her. And I’ve made it for her countless times over the years and we laugh about the canned version I grew up on.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 52 minutes mins
Course Main Course, Soup
Cuisine American
Servings 6
Equipment
Heavy Pot
blender
Ingredients
- 3 Tbsp Olive Oil
- 1 1/2 Cups Red Onions chopped
- 2 Carrots unpeeled & chopped
- 1 Tbsp Garlic minced
- 4 lbs Vine-ripened Tomatoes coarsly chopped
- 1 1/2 tsp Sugar
- 1 Tbsp Tomato Paste
- 1/4 Cup Fresh Basil Chopped
- 3 Cups Chicken Stock
- 1 Tbsp Kosher Salt
- 1 tsp Fresh Ground Pepper
- 3/4 Cup Heavy Cream
Instructions
Heat the olive oil in a large heavy pot over medium-low heat.
Add the onions and carrots and saute for about 10 minutes until tender.
Add the garlic and cook for 1 minute.
Add tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well.
Bring the soup to a boil, lower the heat, and simmer uncovered for 30-40 minutes.
Add the cream to the soup and process it in a blender (small batches work best).
Reheat the soup over low heat, just until hot and garniish with julienned basil leaves.
I love to serve this with my grilled cheese sandwiches or giant garlic croutons!
